This vegan carrot cake cupcake recipe uses plant-based ingredients to create a moist and flavorful cake that everyone will love. Whether you're a vegan or simply looking for a healthier version of this classic dessert, this vegan carrot cake is a must-try and will be your new Easter favorite!
Vegan Carrot Cake Cupcake
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon Sunwarrior Sea Salt
- 1 cup coconut sugar
- ¾ cup vegetable oil
- ¼ cup applesauce
- 1 teaspoon vanilla extract
- ½ cup Sunwarrior Coconut Milk powder
- ½ cup warm water
- 2 cups grated carrots
- ½ cup chopped walnuts (optional)
Instructions:
- Preheat the oven to 350°F (180°C). Line a muffin pan with liners and set aside.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together the sugar, vegetable oil, applesauce, and vanilla extract until well combined.
- In a small bowl, mix the coconut milk powder with the warm water until it forms a smooth mixture.
- Add the wet ingredients to the dry ingredients and stir until just combined. Then, add the coconut milk mixture and stir until everything is well combined.
- Fold in the grated carrots and chopped walnuts, if using.
- Pour the batter into the prepared muffin cups and smooth the tops with a spatula.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of one of the cupcakes comes out clean.
- Allow the cupcakes to cool in the pan for 10 minutes, then remove them from the pan and transfer them to a wire rack to cool completely.
- Once cooled, you can serve as is, or top it with vegan cream cheese frosting, if desired.
Enjoy your delicious vegan carrot cake cupcakes with the added flavor and creaminess from the coconut milk powder!
